05 June 2006

Recipe: Pretty awesome pitas

Today is a baking day -- one where the air conditioner remains off and the oven remains on. So I'm making the most of it with sandwich bread, pita bread, pumpkin et al. muffins and my new favorite breakfast food- baked oatmeal. Of course, I planned poorly and started the oven not remembering that two recipes call for eggs. And the egg-man won't bring eggs until this evening when he picks them up from his aunt after work. Oh well.
ANYWAY -- point of all this -- the pitas I made today are WONDERFUL!! So, so, SOOOOO much better than the kind you buy in the store. I used the Montana Wheat Lil gave me for my birthday. It is a very soft, fine wheat. I usually like my whole wheat a little nuttier and coarser, but this wheat makes a great sandwich bread when mixed with spelt.
1 cup warm water
1/4 cup yogurt
1 T honey
2 t salt
1 1/2 T olive oil
3-3 1/4 cups whole wheat flour
1 t yeast
Put in bread machine on dough setting in order stated or if mixing by hand, mix water, yogurt and yeast. Add honey, salt, olive oil. Incorporate flour, knead til smooth. Cover and let rise til double. Punch down and divide into 8 parts. Let rest for about 10 minutes. Form into patties about 1/4 inch thick. Heat a non-stick skillet or griddle on med. high heat for about 5 minutes. Cook each pita about 3-4 minutes on a side -- they will puff up if skillet is hot. Prick any large pockets of air to make an even surface. You may have to turn down the skillet as it gets hotter -- I start on med. high and move to med.
These are SO good. Now I'm empowered to try tortillas later this week! Wow.

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